Serves 4

Time: 30 min + chill time

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Ingredients:

12 oz good quality lean cut beef, small diced *SEE NOTE

1 medium shallot, peeled and chopped

2 Tbsp cilantro stem, chopped

1 finger chile, sliced thinly

3 Thai chiles, sliced thinly

Juice of 1 lime

1 Tbsp extra virgin olive oil

1 Tbsp fish sauce

1 Tbsp soy sauce

Handful of torn mint leaves, Thai basil leaves, cilantro leaves

Salt & pepper, to taste

1 medium ripe & firm tomato, small diced

Potato chips, for serving

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Instructions:

1. Mix the diced beef with shallots, cilantro stems, finger chiles, and thai chiles with lime juice, olive oil, fish sauce and soy sauce.

2. Gently fold in herbs and diced tomato. Season to your liking with salt and pepper. Keep in mind the soy sauce and fish sauce.

3. Serve with potato chips, lettuce or rice!

   NOTES:

4. For beef, I used grass-fed bottom round. I suggest buying your meat from a trusted source. Other cuts I recommend are the top round, sirloin, and eye round. Some may suggest tenderloin, but I don’t think it’s worth it for the price and flavor.

5. Freeze your beef for at least 45 minutes, and up to 3 hours. This helps with cutting, kills bacteria and also prevents the growth of bacteria. Ideally, the beef should feel firm and solid but not completely frozen. To prevent cutting off your fingers, DO NOT cut the beef frozen solid.

6. I fold in the tomato and herbs at the end to help keep their structural integrity. Make sure the tomato is not too ripe or too soft, as the dish will get too watery. Firm and sweet is what you’re looking for. I topped with marigold petals because tis the season!